Vegetable Stock - Cook's essentials CEPC660 Owner's Manual

Vegetable Stock

1 medium onion, coarsely chopped
1 leek, trimmed, washed well and chopped
2 unpeeled cloves garlic, crushed
1 carrot, coarsely chopped
1 rib celery, coarsely chopped
2 canned plum tomatoes, coarsely chopped
3 sprigs parsley
1 bay leaf
1/2 teaspoon whole black peppercorns
6 cups water
salt
1. Place Removable Cooking Pot in Pressure Cooker. Add all the
ingredients, except salt, to the Removable Cooking Pot.
2. Place Lid on Pressure Cooker. Slide the Safety Lock to
LOCK position.
3. Turn the Pressure Regulator Knob to PRESSURE.
4. Press the PRESSURE MODE Button for HIGH PRESSURE.
5. Press COOK TIME Button until 30 minutes appears on
the Display.
6. Press the START/STOP Button until the green START Indicator
Light appears. The red HIGH PRESSURE Indicator Light will blink
slowly and then faster as the cooking countdown begins. The
Pressure Indicator Rod will rise as the pressure builds. After
cooking under pressure 30 minutes, the Pressure Cooker will
beep three times. Press and hold the START/STOP Button until it
beeps. Release pressure using the natural release feature. This
will take approximately 30 to 45 minutes.
7. Once the Pressure Indicator Rod drops, slide the Safety Lock to
UNLOCK position and remove the Lid.
8. Remove and discard the solids. Pour the stock through a fine
sieve. Season with salt to taste.
Makes approximately 6 cups
30